Preparation

For salmon:

Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.

Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.

For vinaigrette and assembly:

Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.

Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

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Reviews

I agree with other reviewers about the temp. 250 does not work. I did 350 for 15 minutes and was about perfect. I cooked some shallots with the garlic as well in the wilted greens and used spinach. Next time I would add some fresh herbs too, like rosemary and or thyme. The pan roasted capers were great. With a Pinot Noir this is an excellent healthy one dish meal.

This is a great recipe! I am a registered dietitian and I make this for myself. I've also provided it to clients so they can incorporate it into their prescribed diets and I've gotten very positive feedback. You may need to cook it a little longer than the recipe specifies but that is a small adjustment on a well-rounded, delicious recipe!

I made and love this recipe. Being from the south, I made it with black eyed peas instead of the garbanzos, used my leftover collards instead of the mustard greens, and catfish I caught today instead of the salmon. I mixed the vinaigrette whilst doing a triple forward, half rumpleback, quarter bumstead spin off my barn to save time. Didn't have none of them capers, so I fried up some of the smaller bees out back in the tree where I get my honey, darn good, overall YOUR recipe 'aint too bad....

My husband and I both love this. I substituted canned Cannellini or Great Northern White beans instead of chickpeas and swiss chard for the greens, including the stems. The frying of the capers seemed like an extra step, dirtying another dish so I just added them straight to the vinaigrette, a little bit of a timesaver for a weeknight dinner.

I loved this recipe and my family did too. I used spinach in place of the greens as I think any greens would do. Frying the capers was a nice touch. I upped the temp to 350 halfway through as my family likes their fish done more than this dish provided. I also used wild salmon. I will make this again and again, loved the chickpeas!

Fantastic and healthy one pot dish. And it's so versatile since all 3 elements can be varied. I used wild salmon, dandelion greens(very bitter) and cannelli beans (aka white kidney beans). Next time I will increase the cumin to 1 teaspoon and not bother to fry the capers. I can't wait to make this again!

Okay...it was disappointing because it was like eating a lukewarm dinner...the salmon was cooked but lacked any pizzazz...I enjoyed the addition of the chick peas and greens...good idea, but the whole presentation was...well, lukewarm.

Really like this recipe, but I would leave the honey out of the greens next time. It was an odd taste with the savory salmon and chickpeas. I made it using collard greens because the store didn't sell mustard greens. Still very good.

We added Grea Northern Beans to the chickpeas, because we didn't have extra chickpeas. We added some cook time, but I always do as we live in Colorado. As usual, we tripled the garlic amount. And, we used collards and spinach, instead of mustard greens. But, this was an excellent dish. I always use these recipes as a guideline. Maybe a little departure from the text, as it were, would yield better results for those that did not enjoy this dish. I will make it again, and again.

Oh, uh uh, honey. I know better than to dump a vinaigrette over a perfectly good piece of salmon. And of course the mustard greens are bitter! There's NO WAY they could be edible if cooked for only 2 minutes. Every Southerner knows they need a long simmer, traditionally with a piece of smoked meat, before they reach their full potential and are palatable. I noticed that the only people who had any success with this recipe were the ones who subbed out the mustards for chard or other greens. Still, none of these ingredients should be forced to keep company with one another.

I have made this recipe several times. The entire family of five likes it. I add more chickpeas, and use another green such as baby kale, spinach, or arugula in place of mustard greens (not a big fan of mustard greens), and since we like greens I often add more than the recipe calls for. I like the topping with capers, but I don't use as much olive oil to heat up the capers. Cooking time is on as the salmon comes out a bit rare and stays moist.

Wow. What a disappointment. This is the first review I've ever written after years of using Epicurious but I felt compelled to warn people away from this recipe. I followed it exactly and I have to concur that the results are dull, bland and uninspired. I fully agree, the ingredients just don't go well together. I don't know what possessed me to think that putting a salad dressing on top of perfectly good salmon was a good idea! Mea culpa, mea culpa....

Great, great, great! I'm usually not a fan of baked fish, because I like a good crust, but this was super tasty (I did flip on the broiler at the end to brown the top of the salmon a bit). For the folks who think mustard greens were too bitter, well ... it seems using a less-bitter green would be a simple solution, but maybe that's just me.

Made this tonight and it was surprisingly delicious! Used King Salmon and left the skin on (after the slow cooking, crisped it with the broiler). Also used Swiss Chard for the greens, and chopped and toasted two cloves of garlic in the pan. Great recipe!

I thought this was wonderful.Slow cooking fish is always my favorite .The chickpeas and greens were a terrific addition .(used Swiss Chard from the garden.)As was the vinaigrette .
No need to cook the capers in oil.1/4 C. way to much!! Just rinse and dry then use.

I love this dish. I made it for the second time tonight. The salmon is a bit on the rare side when cooked as instructed, but I think it's delicious this way. I made this once with kale and the second time with mustard greens; I added a bit extra honey to cut the bitterness of the mustard greens and I thought it was great!

Totally agree with the negative comments: Waste of a good salmon; Mustard greens too bitter,
; Did not really all meld together; and why bother frying the capers? Real regret: I didn't vet it and check these comments and save my time and energy

Kind of have to agree with priyasteph here. Cooked mustard greens are way too bitter to use in any kind of central way here, and the chickpea-salmon combination doesn't really work. The cooking time for the salmon is off for about half (in my case, for a 20 oz piece of salmon). Also, you would definitely want to double the chickpeas and greens if this is to be a one dish meal for four people.

This recipe is fantastic. All the flavors meld beautifully together in a perfect bite. I used kale instead of Mustard Greens. You can also do with or without the capers. I used 1/2 the salmon as I was cooking for two but the Kale and chickpea amounts were right on so you may want to double for more people.